You will see why we now serve fresh sterile food, no hot food, no home made donations and also sterilising wipes and sanitiser and napkins.
Bacteria and Viruses
Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food. To prevent illness, always follow the food safety steps: clean, separate, cook, and chill. Other prevention tips for specific bacteria and viruses are included below.
So we cannot accept homemade food donations and we will not serve hot food to the homeless, vulnerable or poverty stricken. With colder months starting we will continue fresh chilled foods and desserts, sealed and sterile, food parcels, emergency provisions of clothing, toiletries, sanitary packs, pet foods too.
But no matter how fresh or hot the food is, if you put it out in containers, in an unhygienic situation it causes bacteria and germs, as well as more when cooling The bacteria and viruses that cause the most illnesses, hospitalisations, or deaths in the UK are described below and include:
Other important bacteria and viruses that cause foodborne illness include:
Bacillus cereus (one example of effects within 30 minutes)
Staphylococcus aureus (Staphylococcal [Staph] Food Poisoning)
Vibrio Species Causing Vibriosis
People who carry the bacteria Staphylococcus aureus (Staph), which is commonly found on the skin, can contaminate food if they don't wash their hands before touching it. Foods that are not cooked after handling, such as sliced meats, puddings, pastries, and sandwiches, are especially risky if contaminated with Staph.Incubation period 30 minutes to 8 hours.
Symptoms:: Sudden start of nausea, vomiting, and stomach cramps. Most people also have diarrhoea. SO just think about that, this one the reasons we are doing things right by consulting experts to ensure we save and not harm lives!!.